Chicken Nopal Salad Sopes

by Sarah

Chicken Nopal Salad Sopes

The tasty combination of chicken and nopal salad came together to create these drool-worthy chicken nopal salad sopes! 🇲🇽✨ A thick and yummy tortilla with pinched sides topped with shredded chicken, nopales, tomatoes, and serrano chiles is here to stay. 😉 Chicken nopal salad sopes are the perfect combo between healthy food and a classic Mexican meal that is impossible to resist! 🤤💕

2 cups nopales, cut into medium-sized strips
3 tablespoons coarse salt
1.1 pounds masa dough
1 ½ cups chicken, cooked, shredded
1 cup tomatoes, cut into medium-sized cubes
½ cup onion, cut into thin strips
¼ cup fresh cilantro
2 serrano chiles, finely chopped
¼ cup lime juice
1 tablespoon oregano
1 cup refried beans
panela cheese, cut into small-sized cubes
fresh cilantro
red salsa

For curing the nopales: In a bowl, mix nopales and coarse salt with a spoon. Let sit for 15 minutes or until nopales turn color. Rinse and set aside.
For the sopes: Using your hands, form 0.1-inch thick small-sized tortillas. On a griddle, cook tortillas on both sides. Using your fingers and while tortillas are hot, pinch the sides up to form a tiny wall around the edges. Set aside.
For the chicken nopal salad: In a bowl, add shredded chicken, nopales, tomatoes, onion, cilantro, serrano chiles, and lime juice. Season with oregano, salt, and pepper. Mix until completely incorporated. Set aside.
For assembling the chicken nopal salad sopes: Spread a layer of beans over the sopes and top with chicken nopal salad, panela cheese, avocado, and cilantro leaves. Serve chicken nopal salad sopes with red salsa.

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